Stuffed Courgette Flowers
Supplied by Retiredtocyprus
There is not an exact recipe for this dish, since it depends on the amount of the blossoms you can find
1/2 tablespoon short grain rice per flower
A medium onion and a large tomato are enough for about 10 flowers
Dice them and mix with the rice. Add half a bunch of chopped mint and parsley,
1 tablespoon each pine nuts and dried currants.
1/2 tablespoon sugar
a pinch of cinnamon
salt and freshly ground black pepper
Crumbled feta cheese
No need to add salt due to the salty taste of feta
Around 100ml of extra virgin olive oil should be added to the stuffing, mix well and fill the flowers which you have washed and dried partly.
Carefully open each one and try to fill the bottom first. Press down each leaf to the bottom of the opposite one. This will help flowers to stay intact during cooking.
use two of the courgettes which (of course) come together with the flowers, on the bottom of the pan. Sliced lengthwise and placed side by side to make a "bed" for the delicate flower dolmas.
You can also add sliced carrots . They will absorb the taste of the dish and will make a nice garnish for the plate.
Place the flowers on top of this bed and add water only to cover the bottom of the pan.
When it boils, reduce the heat to the minimum and cook until the rice cooks thoroughly.
Chopped vegetables inside the stuffing will release juices, so on low heat, no other liquid is necessary. Let them cool in the pan. Do not try to serve them hot their thin skin may brake. Serve lukewarm or cold, preferably with green salad and a good quality white wine.
